A wonderful recipe from our good friend and former CSA member, Kathleen Morgan.
8 c. shredded zucchini
2 red/green peppers (sweet)
2+ tbsp salt kosher
3 c. vinegar (mix white and apple cider)
1 Tbsp tumeric
2 tsp mustard seed
30 grinds black pepper
<1/2 tsp nutmeg
2 c sugar
Chop veggies in f. processor but keep chunky and mix together in large bowl.
Salt for 1-2 hrs.
Rinse well in colander until you can barely taste salt. Squish most of water out of veggies.
On med-high heat, bring vinegar, spices and sugar to a boil. Add rinsed, squished veggies.
Bring to a boil and cook for 10 minutes, stirring often.
Ladle into jars (pints or half-pints)
Process for 30 min in a hot water bath, makes 8 half pint jars